SPICY COLD-SMOKED SALMON, CUCUMBER,

AND GINGER-RICE ROULADE

Classic ingredients with a twist! These rolls explode with flavor— EXPERIENCE LEVEL: #
YIELD: 12–18 BITES
smoky salmon and zingy ginger create an unexpected cohesion of
flavor, while the cucumber adds a fresh crunch.

SPICY SALMON Put the rice in a large bowl and wash it with cold
1 ½ teaspoons mayonnaise water. Repeat washing until the water becomes
almost clear. Drain the rice in a colander and set
1
⁄ 8 teaspoon Sriracha sauce
aside for 30 minutes. Place rice and ginger in rice
1 ½ teaspoons thick hot chili sauce, or to taste
cooker and add 3¼ cups water; let rice soak at least
¼ pound cold-smoked salmon, diced
30 minutes more. Start the cooker. After rice is
RICE, CUCUMBER, SALMON 3 X 3

3 sheets nori, for assembly cooked, let it steam for about 15 minutes.
Stir together the mayonnaise, Sriracha, and hot Prepare sushi vinegar by mixing rice vinegar,
chili sauce in a bowl. Add the diced salmon to the sugar, and salt in a saucepan. Put the pan over low
bowl, turning it over to coat it well. Refrigerate, heat, and heat until the sugar dissolves. Let cool.
covered, until ready to use. Transfer the hot steamed rice to a large plate or
bowl and spread it. (Use a nonmetallic bowl to
CUCUMBER SAUCE prevent any reaction with rice vinegar—it’s best
1 cup plain yogurt to use a wooden bowl called sushi-oke, if possible).
Sprinkle the vinegar mixture over the rice and fold
Juice of 1 cucumber
the rice using a shamoji (rice spatula) quickly. Be
2 tablespoons olive oil
careful not to smash the rice. To cool the rice and
Juice of ½ lemon
remove any additional moisture, use a fan as you
Salt and pepper to taste
mix sushi rice. This will give it a shiny look.
1 tablespoon chopped fresh dill
3 cloves garlic, peeled
1 teaspoon black sesame seeds ASSEMBLY:

Center one nori sheet on a bamboo sushi mat. Wet

Combine all ingredients except sesame seeds in your hands and use them to spread a thin layer of
a blender and mix until smooth. Sprinkle with rice on the nori; press it down. Arrange one-third
sesame seeds and refrigerate until ready to use. of the salmon in a line down the center of the
rice. Lift the end of the mat, and gently roll it over
GINGER RICE the ingredients, pressing gently. Roll it forward
3 cups Japanese rice to make a complete roll. Repeat with remaining
1
⁄ 3 cup peeled and grated fresh ginger
ingredients. Cut each roll into 4–6 slices using a
wet, sharp knife. Serve with cucumber sauce on
1
⁄ 3 cup rice vinegar
the side.
3 tablespoons sugar
1 teaspoon salt

44 | SMALL BITES BIG FLAVOR

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 CHEF’S NOTES: VARIATIONS: BEST SEASON:

When rolling, lightly wet the This can also be made with This is perfect in spring and
edge of the nori to seal the roll. tuna. summer with a Pinot Noir or a
To slice, use a sharp knife, not light beer.
a serrated knife, which will tear
the roll.
If you don’t have a juicer, peel
and seed the cucumber, and
whirl it in a blender to puree.

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